Uploaded March 2026 | Updated September 2026, 3 days ago
Sign up for Chris's Substack: bit.ly/4cS4tAU
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A message from Chris:
Good news! I’ve moved my personal newsletter off of the Milk Street mailing list and onto Substack, so that I can write about cooking, recipes, travel, food science, Vermont, as well as what I am reading and watching—free from other distractions. Time to pierce the corporate veil and speak directly to home cooks.
In addition to talking to you, I will also be hosting live conversations with culinary legends and newcomers alike, to get to know them better and to extract as much curious and useful content as possible.
I founded Cook’s Magazine in 1980, so I have been at this for over 45 years now and have a lot I want to share. You can get lousy food in Thailand; you also can get great food. Marinating, for the most part, doesn’t work. Don’t soak your wood chips for smoking. Start steaks in a low oven. Cook dark poultry meat to 200℉, not 175℉. Under-beat your egg whites. Start onions and oil in a cold pan. Don’t reduce the temperature of your oven by 25 degrees when using convection. Salt your beans when cooking them. The list goes on (and on).
Most of all, I want to share the wisdom I have gained from others. James Beard’s love of a the recipe back-story. Julia Child’s curiosity for all things culinary. Alice Waters’ passion for conversation. And the cooks from the back streets of Taipei to the streets of Oaxaca who have invited me into their homes to share their food, their family, and, sometimes, their mezcal.
I don’t care a whit about food trends or celebrity chefs or where to eat. I do care about whether vegetables have a soul, why we still count calories, how to make fried chicken ice cream, or how to barbecue in a wheelbarrow.
I want to share it all with you, one on one: the recipes, the tips, the disasters, the workarounds, the stories and the travel. It’s a crazy world, the wide world of food, and the stories are worth telling before it all becomes history.
#milkstreet #chriskimball #substack #newsletter #food #cooking
Sign up for Chris's Substack: bit.ly/4cS4tAU
---------------------------------------------------------------------------------------------------------------------------
A message from Chris:
Good news! I’ve moved my personal newsletter off of the Milk Street mailing list and onto Substack, so that I can write about cooking, recipes, travel, food science, Vermont, as well as what I am reading and watching—free from other distractions. Time to pierce the corporate veil and speak directly to home cooks.
In addition to talking to you, I will also be hosting live conversations with culinary legends and newcomers alike, to get to know them better and to extract as much curious and useful content as possible.
I founded Cook’s Magazine in 1980, so I have been at this for over 45 years now and have a lot I want to share. You can get lousy food in Thailand; you also can get great food. Marinating, for the most part, doesn’t work. Don’t soak your wood chips for smoking. Start steaks in a low oven. Cook dark poultry meat to 200℉, not 175℉. Under-beat your egg whites. Start onions and oil in a cold pan. Don’t reduce the temperature of your oven by 25 degrees when using convection. Salt your beans when cooking them. The list goes on (and on).
Most of all, I want to share the wisdom I have gained from others. James Beard’s love of a the recipe back-story. Julia Child’s curiosity for all things culinary. Alice Waters’ passion for conversation. And the cooks from the back streets of Taipei to the streets of Oaxaca who have invited me into their homes to share their food, their family, and, sometimes, their mezcal.
I don’t care a whit about food trends or celebrity chefs or where to eat. I do care about whether vegetables have a soul, why we still count calories, how to make fried chicken ice cream, or how to barbecue in a wheelbarrow.
I want to share it all with you, one on one: the recipes, the tips, the disasters, the workarounds, the stories and the travel. It’s a crazy world, the wide world of food, and the stories are worth telling before it all becomes history.
#milkstreet #chriskimball #substack #newsletter #food #cooking
